Roasted Beets And Carrots From Cooks Illustrated Recipes

CITRUS-GINGER ROASTED BEETS AND CARROTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
• Bake the vegetables in the preheated oven for 15 minutes.
• Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.

ROASTED BEETS AND CARROTS RECIPE

Steps:

• Preheat oven to 425 degrees.
• Combine the olive oil, balsamic vinegar, salt and rosemary in a small bowl and whisk together.
• Chop the beets and carrots. Toss with the olive oil mixture and spread out not a sheet pan.
• Roast beets and carrots for 20 minutes. I prefer to check them 10-15 minutes in and gently toss them so that more than one side gets toasty.

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

ROASTED BEETS AND CARROTS

Steps:

• Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
• Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
• Peel beets, slice into cubes approximately 1-2 inches square.
• Spray baking pan with nonstick spray.
• Mix carrots one more time, then empty gently into half of baking pan.
• Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
• Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
• Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
• Serve immediately.

ROASTED BEETS AND CARROTS

Steps:

• Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.
• Toss carrots with oil and salt and pepper to taste in a shallow baking pan.
• Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.
• While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.
• Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.

ROASTED POTATOES, CARROTS AND BEETS

Steps:

• Preheat the oven to 400˚F.
• In a large bowl, mix together the potatoes, carrots, onion, and beets. Set aside.
• In a small bowl, mix together the olive oil, balsamic vinegar, salt, pepper, rosemary and parsley. Pour over the vegetables, and mix until the veggies are fully coated.
• Pour your vegetables on a rimmed baking sheet, and spread them out so that they are in one layer.
• Roast the vegetables in the preheated oven for 20 minutes. Remove to stir, and return to the oven to cook for another 20-25 minutes.

ROASTED BEETS AND CARROTS FROM COOKS ILLUSTRATED

Steps:

• Peel beets and carrots. Chop beets into 1/2 slices, then quarter each slice. Slice carrots into 1/2 slice diagonally. While slicing, place baking sheet in oven and heat to 500°F.
• Place beets and carrots into large bowl. Add 2 tbsp olive oil and salt. Stir until well combined.
• Working quickly, remove pan from preheated oven, add vegetables to pan and return to oven. Bake for 20-25 minutes.
• Do not wash bowl. While vegetables are cooking, add remaining tablespoon of oil, vinegar, and honey to bowl. Stir until well mixed.
• When vegetables are done, remove from oven and carefully transfer to bowl. Stir until well combine. Let rest and cool for 30 minutes.
• If using, wash and chop beet greens while beets and carrots are cooling. Add chopped greens and stir immediately before serving.